Pork tails

Pork has been in stable demand and increased popularity for a long time. This is not unusual, because this meat is distinguished by its excellent taste, pleasant aroma and high nutritional value. Today, the arsenal of culinary experts has more than a dozen thousand recipes in which pork plays the main violin, which, by the way, is perfectly combined with other products.

Pork tails are a product that also refers to pork, that is, it is part of it. More precisely, meat-and-bone pork tails are offal ll categories, which mean other components of pork carcasses: legs, ears, heads, necks, stomach, scar, lips, rennet, lung and spleen.

It is worth noting that pork tails, along with other woolly types of offal, are highly valued among connoisseurs not only for their taste, but also for their rich chemical composition. In particular, it is pork tails that boast a high content of such important substances for humans as collagen and elastin.

In addition, pork tails include a whole set of vitamins (B and PP) and mineral salts (potassium, sodium, calcium, iron, phosphorus, magnesium, zinc, selenium, manganese and copper), which have a beneficial effect on human health.

For culinary purposes, pork tails are usually used to prepare nutritious boiling broths and canned goods. It is not for nothing that pork tail-based broth is very useful in some cases - it is especially recommended to use it after fractures, which contributes to rapid bone fusion. In addition, quite often this seemingly unsightly at first glance part of the pork carcass is used to prepare chilli - the necessary increased viscosity of this product is achieved due to the gelling ability of the pork tails.

It has been proven that the benefits of pig tails are also obvious for people who suffer from cardiovascular diseases, and also have problems of a gastroenterological nature. Pork tail dishes in this case can act as an effective preventive and even therapeutic agent.

However, the calorie content of pork tails is about 378 kcal per 100 grams, and this, you see, is a lot. Meanwhile, after heat treatment (boiling, frying or stewing), part of the nutritional value is lost, so the dishes from them are less high-calorie.